Vegan Firecracker Mushroom Rice Bowls

🥘 Ingredients

• button mushrooms
  1 lb
• cooking oil
  5 tsp
• garlic powder
  2 tsp
• ginger
  2 thumb
• green beans
  12 oz
• jasmine rice
  1.5 c
• pepper
• rice wine vinegar
  5 tsp
• salt
• scallions
  4 unit
• sesame seeds
  2 tbsp
• sriracha
  2 tsp
• sugar
  1 tsp
• sweet soy glaze
  1/2 c
• vegan mayo
  1/2 c

1. 

   1

   Adjust oven to top position and preheat to 425°F. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on one side of a baking sheet with a drizzle of cooking oil , salt , and pepper . Roast on top rack for ⏱️ 10 minutes until you'll add more.

   cooking oil: 5 tsp, salt, pepper
2. 

   2

   In a small pot, combine jasmine rice , 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to boil; cover; reduce heat to low. Cook covered until rice is tender, ⏱️ 15 minutes . Keep covered, letting rest.

   jasmine rice: 1.5 c
3. 

   3

   While rice cooks, trim green beans if needed. Thinly slice button mushrooms . Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4 servings). Trim and slice scallions , separating whites from greens.

   green beans: 12 oz, button mushrooms: 1 lb, ginger: 2 thumb, scallions: 4 unit
4. 

   4

   Once carrots have roasted 10 minutes, remove baking sheet. Green beans can be added to empty side with a drizzle of oil, salt, and pepper. Return sheet to rack and roast until lightly tender, ⏱️ 15 minutes .
5. 

   5

   In a small bowl, combine vegan mayo , sriracha , sweet soy glaze , rice wine vinegar , and sugar . Use 1 TBSP soy glaze and 1 tsp vinegar for the sauce (both are enough). Add water 1 tsp at a time until drizzling; season with salt and pepper.

   vegan mayo: 1/2 c, sriracha: 2 tsp, sweet soy glaze: 1/2 c, rice wine vinegar: 5 tsp, sugar: 1 tsp
6. 

   6

   Heat a large drizzle of oil in a large pan over medium-high. Add mushrooms; cook until browned and crisp, ⏱️ 5 minutes . Reduce heat; stir in garlic powder , ginger, and scallion whites; cook 1 minute. Remove from heat; stir in remaining sweet soy glaze; keep warm.

   garlic powder: 2 tsp
7. 

   7

   Fluff rice with a fork; season with salt and pepper. Divide rice between bowls; top with carrots, green beans, mushrooms. Drizzle with leaf sauce and sprinkle with sesame seeds and scallion greens.

   sesame seeds: 2 tbsp